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Kale and mushroom rice noodle stir-fry
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100g flat rice noodles
75g pentland brig kale
1½ tbsp sesame oil
200g mixed exotic mushrooms, torn or halved
1 garlic clove, finely chopped
15g fresh root ginger, finely chopped
1 red chilli, finely chopped
2-3 tbsp light soy sauce, to taste
2 tbsp chilli jam or sweet chilli sauce
2 tbsp lime juice
3 tbsp unsalted roasted peanuts, crushed
1. Cover the rice noodles with hand-hot water in a large bowl. Set aside for 15 minutes to soften slightly. Tear the kale leaves from the central rib (discard this), then tear the leaves into small, bite-sized pieces.
2. Put the sesame oil in a large wok or frying pan and set over a high heat. Add the mushrooms and stir-fry for 2 minutes. Throw in the garlic, ginger and chilli and stir-fry for 1-2 minutes. Add the kale, 2 tbsp soy sauce and the chilli jam or sauce and cook for 2 minutes, then drain the noodles and add to the pan. Stir-fry for 2-3 minutes, until the noodles are just cooked. Remove from the heat and toss through the lime juice and peanuts. Taste and add the remaining 1 tbsp soy sauce, if needed, before serving.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.